Yesterday I picked up the CSA (community supported agriculture) share that my friend gets each month - she is on vacation and offered the share to me! Of course I jumped at the opportunity!
Wowser! I got 10 peaches, 5 radishes, 5 potatoes, 5 tomatillos, 6 eggs, a squash, handfuls of ground cherries, thai basil and italian basil and a basil plant!
My first thoughts:
- frozen basil (either the pesto, or leaves frozen in olive oil)
- a thai basil drink - when my sister and I were on a girl's weekend in Raleigh one year we had the most amazing Thai Basil and Blueberry gin drink. AMAAAZiNG! Spicy and sweet all together. I wanted to make something non-alcoholic that was similar..
First, brew 2 Qts of Orange Pekoe tea. I used Salada tea bags. I usually like my tea pretty weak but the two flavors here are strong so I brewed 5 tea bags in 4 cups of water till it was strong.
Next, peel and roughly chop up 3 peaches into a large bowl. This works best if your bowl has a flat bottom. Wash and tear a good sized handful of thai basil leaves (not stems or blossoms)
I wish I had a muddler - but I love the MixNChop from Pampered Chef.
Smoosh up those peaches and basil to release the juice and flavors.
Next, add ice to a pitcher and pour in the smooshed peaches.
Pour in your tea (make sure to take out the teabags!)
It seemed a little strong for me, so fill it up to the top with water to make the tea match your taste!
Garnish with the blossom of the thai basil - it is this beautiful purple flower! Sit on the deck on a beautiful sunny day and enjoy sipping on this delicious, slightly sweet and fruity and spicy tea.